Maillard reacted wheat gluten and polydextrose complex enhances the emulsifying properties and stability of pickering emulsion

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-16 DOI:10.1016/j.jfoodeng.2024.112358

Bobo Zhang , Menghui Ding , Hongshuai Zhu , Dan Liang , Fangjie Guo , Xinhua Xie

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引用次数: 0

Abstract

This study aims to explore the characteristics and stability of Pickering emulsion based on the Maillard reaction products of polydextrose (PDX) and gluten. The effects of the PDX:gluten ratio (from 0.0:1 P_0.0G₁ to 2.4:1 P_2.4G₁) during Maillard reaction on Pickering emulsion quality were examined. The degree of PDX grafting to gluten increased from 0.51% ± 0.05%–18.99% ± 0.98% when the PDX:gluten ratio increased from 0.2:1 to 2.2:1. Scanning electron microscopy and infrared spectroscopy confirmed the structural change and covalent interaction of PDX–gluten conjugate. The P_2.2G₁ conjugate showed a higher emulsification activity (1.82 ± 0.04 m²/g) compared with P_0.0G₁ (0.97 ± 0.05 m²/g). The particle size, ζ-potential value and confocal laser scanning microscopic image of PDX–gluten conjugate-based emulsion were compared with those of gluten-based emulsion to illustrate the stability role of PDX–gluten conjugate in the interfacial layer of Pickering emulsion. This study demonstrated that the Maillard reacted gluten–PDX conjugate was a potential stabilizer for Pickering emulsions. These findings provided a foundation knowledge for the construction of Pickering emulsion based on PDX–gluten conjugates.

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马氏反应小麦面筋和聚葡萄糖复合物可增强挑剔乳液的乳化性能和稳定性

本研究旨在探讨基于聚葡萄糖（PDX）和麸质的马氏反应产物的 Pickering 乳液的特性和稳定性。研究了马氏反应过程中 PDX 与麸质的比例（从 0.0:1 P0.0G1 到 2.4:1 P2.4G1）对 Pickering 乳液质量的影响。当 PDX 与面筋的比例从 0.2:1 增加到 2.2:1 时，PDX 与面筋的接枝程度从 0.51% ± 0.05% 到 18.99% ± 0.98%。扫描电子显微镜和红外光谱证实了 PDX-谷蛋白共轭物的结构变化和共价作用。与P0.0G1（0.97 ± 0.05 m2/g）相比，P2.2G1共轭物的乳化活性更高（1.82 ± 0.04 m2/g）。将 PDX-谷蛋白共轭乳液的粒度、ζ电位值和共聚焦激光扫描显微图像与谷蛋白基乳液进行了比较，以说明 PDX-谷蛋白共轭物在皮克林乳液界面层中的稳定作用。这项研究表明，马氏反应谷蛋白-PDX 共轭物是一种潜在的皮克林乳液稳定剂。这些发现为基于 PDX-谷蛋白共轭物构建皮克林乳液提供了基础知识。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.